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Pike, Stewed

Clean and scale a pike weighing about four pounds, and cut it into slices three-quarters of an inch thick. Dissolve two ounces of butter in a stewpan. Put with it a shallot and a small onion finely chopped, a table-spoonful of shredded parsley, two cloves, and a little pepper and salt. Shake these ingredients over the fire for five or six minutes, then pour over them half a pint of stock or water, a glassful of claret, and a glassful of vinegar. Lay the fish in the stewpan, cover closely, and let it simmer until done enough. Take it up, and lay it on a hot dish. Thicken the sauce with a little flour and butter, stir into it a table-spoonful of bruised capers, let it boil a minute, and pour it over the fish. Time, altogether, three-quarters of an hour. Probable cost, uncertain. Sufficient for four or five persons.